Raspberry chocolate cookies

Ingredients for 1 servings:

• 125 g raspberries, frozen
• 100 g dark chocolate
• 125 g butter, soft
• 170 g brown sugar
• 1 m.-sized egg(s)
• little vanilla flavor
• 200 g flour
• ½ tsp baking powder
• 4 tbsp baking cocoa

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

chocolatey-sweet-sour temptation, makes about 30 pieces

First, preheat the oven to 150°C (fan/convection oven). Line the baking sheets with baking paper. Weigh the frozen raspberries and let them thaw slightly. Now chop the chocolate. Whether you chop it coarsely or finely depends on your taste. Cream the butter, sugar, egg, and a little vanilla extract in a mixing bowl with a hand mixer until creamy. In a separate bowl, combine the flour, baking powder, and cocoa powder and stir in portions into the butter and sugar mixture in the mixing bowl. Fold the chopped chocolate into the batter, then carefully fold in the thawed raspberries. Using a tablespoon, distribute dollops of batter onto the baking sheets, paying particular attention to the spacing. It’s best to leave about 5 cm between each cookie dollop, and it’s better to put fewer dollops on one sheet than too many. Bake the cookie sheets individually on the middle rack in a hot oven for about 8-10 minutes. Remove the baking sheets and carefully slide the cookies off the baking sheet using the parchment paper. Caution: They’re still very soft and need to harden first. Allow the cookies to harden, then cool completely on a wire rack.